Shrimp & Orange Salad Recipe with Citrus Vinaigrette

A delightful spring salad with fresh greens, orange wedges, roasted shrimp and a dreamy citrus vinaigrette.

INGREDIENTS :

Salad:

 12 jumbo shrimp, peeled and deveined

 3 tablespoons fresh lemon juice

 5 tablespoons extra virgin olive oil, divided

 3 oranges (I used 2 blood oranges and 1 navel orange, supremed*, reserving juice

 8 ripe strawberries, sliced

 4 ounces fresh greens (spinach, arugula or watercress)

 Salt and pepper to taste

Salad Dressing:

 2 tablespoons orange juice (use reserved juice)

 1 tablespoon champagne vinegar

 1/2 teaspoon honey

 1/2 teaspoon Dijon mustard

 Salt and pepper to taste

INSTRUCTIONS :

1.Combine lemon juice with 2 tablespoons of the olive oil in a medium bowl. Add salt and pepper if desired (I added a scant ½ teaspoon kosher salt). Add shrimp, toss and let marinate 20 minutes.

2.Preheat the broiler. Cover broiler pan with non-stick foil. When shrimp are done marinating, place them in a single layer on broiler pan and place on the top rack, a few inches below the element. Broil about 1½ minutes or more per side, just until they turn pink. Let cool while you make the dressing.

3.Whisk together any juices from the oranges (squeeze the membranes to get every drop of juice), champagne vinegar, mustard and the remaining 3 tablespoons of olive oil. Season with a pinch of salt and a few grinds of black pepper if desired.

4.Toss greens with the salad dressing and divide between 4 salad bowls or plates. Top with orange segments, sliced strawberries, and 3 shrimp.

5.Serve immediately.

Notes :

To supreme oranges, peel and remove pith with a knife then segments cut from each orange (supreming), reserving juice.

Enjoy!!